- 3 tbl Butter 1 Shallot, finely chopped 2 cup Chopped fresh sorrel 1/2 cup Heavy cream 1/8 tsp Freshly grated nutmeg (opt.) 4 Boneless chicken breasts skin removed
THE SAUCE: Heat 1 tablespoon butter in a medium-sized saucepan over medium-low heat. Saute shallots until translucent. Add sorrel and saute.Add the cream and the nutmeg. Cook for 2 minutes and set aside. THE CHICKEN: Heat remaining butter in a large skillet over medium heat. Add chicken breats and cook for about 20 minutes or until cooked through, turning occasionally.Reheat sorrel sauce just to a boil. Arrange chicken breats on serving plate. Spoon sauce over chicken and serve. Grilled Green Garlic from: www.recipetips.com It is milder than mature garlic but still has plenty of garlicky zing. Since the garlics take only a few minutes, toss them on the grill as you finish grilling steaks, chops or anything for which they would be a suitable accompaniment. Rinse the garlic and trim roots off; leave green tops. Pat or spray on the olive oil. Spread out on hot grill, turning once or twice to get browned areas on the white part of the garlic. The thin tops may get quite crisp - discard any that are charred black. Salt to taste and serve warm Swiss Chard or Beet Green Pie from: www.recipetips.com This crustless, vegetable custard makes a delicious light lunch or brunch dish. Any kind of Swiss chard, beet greens or spinach will work equally well, but the red-stemmed varieties will make a more colorful pie.
- 1 pound Swiss chard, with stems 1 tablespoon olive or canola oil1 onion 2 teaspoons chopped fresh thyme, or 1 teaspoon dried 2 cloves garlic (or chop up about 3 stems of green garlic) 1/8 teaspoon cayenne pepper (optional) 2 eggs 1 pinch nutmeg 1 cup milk salt 1/2 cup freshly grated cheese, any kind that melts well
Preheat oven to 375°F. Oil a 9 inch pie dish. Rinse chard and strip leaves from main rib and stem. Set the leaves aside; don't dry them. Chop the ribs and stems into small pieces. Dice onion. Heat oil in 12 inch skillet or other large pan. Cook onion and stems in oil 5 minutes, stirring occasionally. Slice the leaves into strips; cut the strips into pieces about 1 inch long. Add leaves to pan with whatever water remains on the leaves. Mince or press the garlic and add to the pan, along with the thyme. Cover, and cook over medium heat until chard leaves wilt completely, about 5 minutes. Add a tablespoon or two of water, if pan goes dry. While chard cooks, mix together milk, eggs, nutmeg, cayenne powder and 1/2 teaspoon salt. Put wilted chard into oiled dish. Pour the egg mixture over, pressing chard down into the eggs. Spread grated cheese on top. Bake until the center is just set, about 20 - 25 minutes. Let stand a few minutes before serving. Fresh Horseradish Sauce from: www.recipetips.com
- 1 piece horseradish root, about 4" (about 4 oz.) 1 pinch salt 1 tablespoon lemon juice or rice vinegar (or to taste) 3 tablespoons cream
Peel horseradish root and grate very finely. Stir in remaining ingredients and mix well. If using a food processor, peel and coarsely chop the root. Put in processor with remaining ingredients and pulse until the root is very finely chopped. Can be used immediately or refrigerated. Keeps well refrigerated but will lose strength over time. Radish Butter from: www.recipetips.com With this recipe, the classic radish sandwich (good crusty bread, fresh butter and lightly salted radish slices) is made a little more manageable by chopping the radishes and mixing them with butter ahead of time.
- 1/2 cup chopped radishes (6 - 10, depending on size) 1/4 cup butter 1 tablespoon chopped fresh herbs or lemon zest (optional) salt
Wash, but don't peel, the radishes. Chop them medium-fine. Mash butter with herbs and/or zest, if using. Add cut-up radishes, mix well. Add salt to taste. Spread on crusty, preferably whole grain, bread.
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